Paddlefish

cuisine on the green Executive Chef Steven Richard

As a Massachusetts native, seafood is part of Chef

Steven Richard’s DNA. Some of Richard’s earliest memories involve driving around New England with his grandfather and trying out different lobster rolls together at all kinds of places, from eateries located on the side-of-the-road to upscale restaurants. His grandfather’s love of seafood and of cooking for friends and family were both contagious. Once in college at Northeastern University, Richard often found himself cooking for his roommates at any opportunity he could. After graduating and embarking on a successful career in the pharmaceutical industry, Richard decided to change course and follow his passion for cooking. In the late 1990’s, Richard moved to Florida and started his journey to becoming a chef. He began at Wolfgang Puck Grand Café as a pantry chef and worked there part-time while taking every culinary class available at Valencia College. For the next seven years, he quickly worked his way through the ranks and became an Executive Sous Chef. In 2007, Richard was named Executive Chef for Portobello Yacht Club. While there, Richard worked closely with James Beard Award-winning Chef Tony Mantuano on the transformation of the restaurant into Portobello Country Italian Trattoria. Richard was named regional chef for Levy Restaurants in 2011 and is excited to bring his talents to Paddlefish.

Shrimp & Scallop Cornbread Stuffing with Mustard Cream Sauce

Chef Steven Richard – Paddlefish at Disney Springs

For the Stuffing

Ingredients: 2 Cups Sweet cornbread, crumbled 1 Stick Butter 1 Cup Onion, small dice ¼ Pound Scallops ¼ Pound Shrimp ¼ Cup Parsley, chopped 1 ea Lemon Taste Kosher salt Taste White pepper

Procedure:

Melt the butter in a large, heavy bottomed pan. Add the diced onion and cook on low heat until soft and translucent … about 5 – 10 minutes. Do not brown the onion. Add the shrimp and scallops. Cook until the seafood is just underdone … 2 – 3 minutes. Crumble the cornbread and add to the seafood mixture. Juice and zest the lemon. Add the zest and juice to the mixture, along with the parsley. Season with salt and pepper and mix to combine. Chill the stuffing and hold until ready to combine with the cod.

For the sauce

Ingredients: 2 TBSP Butter 2 TBSP Shallot, minced ½ Cup Dry white wine 1 ½ Cup Heavy cream ¼ Cup Grainy mustard Taste Kosher salt Taste White pepper

Procedure:

Melt the butter in a heavy bottom sauce pan. Add the shallot and cook for 2 to 3 minutes until soft and translucent over medium heat. Add the wine and reduce by one half. Add the cream and reduce by one half, again. When the sauce is of a consistency that will readily coat the back of a spoon, you are ready to finish it off. Add the mustard and combine with a whisk. Season with salt and pepper and hold in a warm place.

Stuffed Cod

Ingredients: 4 Portions Stuffing from above 8 Ounce Sauce from above 4 ea Cod filet portions (8 ounces each) 4 ea Lemon wedge

Procedure:

Prepare a sheet pan with parchment paper or cooking spray. Top each cod filet portion with one quarter of the stuffing. Arrange the four stuffed cod filets on the sheet pan and cook in a 400F oven until the fish is cooked through and the stuffing is fully heated (about 20 minutes) until the surface of the stuffing will be slightly golden. Finish with the sauce and a wedge of lemon. Serve immediately.